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Guangxi-style Pickled Daikon (Chinese Radish)

Guangxi Pickled Daikon Radishes

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In my home province of Guangxi, pickling food is common: We eat all kinds of pickled vegetables or fruits. This pickled daikon (or Chinese radish) recipe is easy to make and delicious.
4.34 from 3 votes
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Prep Time 1 hour
Total Time 1 hour
Course Side Dish
Cuisine Chinese Home Cooking, Guangxi cuisine
Servings 2 servings
Calories 61 kcal

Equipment

Ingredients
  

Instructions
 

  • Wash the radish and cut off the head and tail. Then cut into pieces.
  • Add 2 teaspoons (10 ml) of salt to the radish and stir well. Marinate for 1 hour. The salt will leech the moisture from the radish.
    Sliced Daikon radish
  • Pour out the water from the salted radish and rinse the radish with cold water.
  • Chop the peppers.
    Diced Xiao Mi La Chili Peppers. These are very hot. Handle with care. Do not touch your face or eyes after cutting. Use gloves if you are sensitive to hot peppers.
  • Add chili, sugar, white vinegar, and drinking water to a bowl. Then stir well.
    Mix the brine for Guangxi Pickled Daikon (Chinese Radish)
  • Add the radish and stir well. Seal with plastic wrap and marinate overnight. You can enjoy it the next day.
    Marinate the Daikon (Chinese Radish) in the brine overnight

Notes

  • Be careful to keep clean kitchen utensils throughout, and do not use oily kitchen utensils. 
  • Put the daikon in its brine in the refrigerator when it is sealed to keep it cool while marinating.  
  • Choose the number of peppers according to your own taste. 

    • Nutrition

    Calories: 61kcalCarbohydrates: 12gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 3535mgPotassium: 423mgFiber: 3gSugar: 9gVitamin A: 530IUVitamin C: 38mgCalcium: 57mgIron: 1mg
    Keyword daikon white radish, salt, sugar, white, vinegar, xiao mi la chili peppers
    Tried this recipe?Let us know how it was!